INGREDIENTS
1 can
diced tomatoes
2 cups
carrots, chopped
2 cups
potatoes, chopped
1 1/2 cups
celery, chopped
1
white onion, diced
3 cloves
garlic, minced
1 tbsp
Italian seasoning
1 tsp
salt
1/2 tsp
pepper
2
bay leaves
4 cups
vegetable stock ( I prefer low sodium broth)
2 cups
water
3 cups
V8 ( or tomato juice)
1 can
red kidney beans, drained and rinsed
1 can
cannellii beans, drained and rinsed
1 1/2 cups
zucchini, diced
1 cup
tubular (ditalini) pasta
1 can
green beans, drained